Sunday, April 3, 2011

Classic Hummus

While I love to make hummus variations containing extra ingredients for flavor and color, you can't beat a traditional, classic hummus. This simple but delicious dip/spread is traditionally made with only chickpeas, garlic, lemon juice, olive oil, tahini, and salt. Anything more is a variation.

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.


1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
1 clove garlic, crushed through a press or finely minced
2 or 3 tablespoons freshly squeezed lemon juice, to taste
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
1/4 teaspoon salt

Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more of the chickpea liquid, 1 tablespoon at a time

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

1 comment:

  1. Mary, thanks for bringing your hummus' over to the table (what is the plural of hummus anyway?). Have a great week. Cheers